Pages

Wednesday, August 12, 2009

Marinated Grilled Vegetables

Oh yeah! More food on a stick!

This makes a great side dish to just about anything you cook on the grill. I served it along with the Beer Can Chicken. It worked out really well to cook these kebabs on the "hot" side of the grill while the chicken hung out on the indirect side.

The original recipe comes from Taste of Home. I didn't have any peppers, like the recipe recommended, so I just skipped them. You can adapt it to whatever vegetables you have on hand.

In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour.

Thread vegetables alternately onto skewers. (If using wooden skewers, soak them in water prior to use.) Grill over medium heat, covered, for 15-20 minutes or until tender.